Spring Salad

Name: Spring Salad
Ingredients: 2 heads broccoli; 1 bunch asparagus; 1 handful sugar snap peas; 0.5 lemon; 0.5 cup olive oil; salt; garlic powder; 1 clove fresh garlic; nutritional yeast; white vinegar; 1 head dill

Serves 1

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Spring Salad

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Serves 1

Directions

1Chop the broccoli finely into small pieces.
2Add the chopped broccoli into a large bowl.
3Chop the asparagus into small, diagonal pieces.
4Chop the sugar snap peas into small, diagonal pieces.
5Add the chopped asparagus and sugar snap peas to the bowl with broccoli.
6Boil water in a pot.
7Add all the chopped vegetables to the boiling water and blanch them for approximately one minute.
8Strain the blanched vegetables using a colander.
9Cool off the blanched vegetables by running cold water over them.
10Add the cooled vegetables back into the large bowl.
11Squeeze half a lemon directly over the vegetables.
12Drizzle olive oil over the vegetables.
13Add salt, pepper, and garlic powder to taste.
14Grate fresh garlic directly into the bowl.
15Add nutritional yeast and white vinegar to the vegetables.
16Mix all the ingredients very well to ensure everything is evenly distributed.
17Remove the dill stems from the leaves.
18Chop the dill finely.
19Add the chopped dill to the vegetable mixture and mix thoroughly.

Ingredients

2 heads broccoli
1 bunch asparagus
1 handful sugar snap peas
0.5 lemon
0.5 cup olive oil
salt
garlic powder
1 clove fresh garlic
nutritional yeast
white vinegar
1 head dill

Equipment

knifecutting boardlarge bowlpotcolanderlemon juicersalt shakerpepper millgraterspoon

Tips

This recipe can be made with any spring vegetable.
You can mix it with salad, mix it with rice, or add protein on top.
You can eat it with a chip for a snack, as an appetizer, side dish, or part of a meal.
Blanch the vegetables for just a minute to keep them crunchy.
Cool off the vegetables by running under water, instead of an ice bath, to avoid extra dishes.
Chop up the herbs fine, like your mom, for better smell and taste.
Don't worry about garlic smell on your hands - it's yummy!

Spring Salad

Serves 1

facebook.com

Spring Salad

facebook.com

Serves 1

Directions

1Chop the broccoli finely into small pieces.
2Add the chopped broccoli into a large bowl.
3Chop the asparagus into small, diagonal pieces.
4Chop the sugar snap peas into small, diagonal pieces.
5Add the chopped asparagus and sugar snap peas to the bowl with broccoli.
6Boil water in a pot.
7Add all the chopped vegetables to the boiling water and blanch them for approximately one minute.
8Strain the blanched vegetables using a colander.
9Cool off the blanched vegetables by running cold water over them.
10Add the cooled vegetables back into the large bowl.
11Squeeze half a lemon directly over the vegetables.
12Drizzle olive oil over the vegetables.
13Add salt, pepper, and garlic powder to taste.
14Grate fresh garlic directly into the bowl.
15Add nutritional yeast and white vinegar to the vegetables.
16Mix all the ingredients very well to ensure everything is evenly distributed.
17Remove the dill stems from the leaves.
18Chop the dill finely.
19Add the chopped dill to the vegetable mixture and mix thoroughly.

Ingredients

2 heads broccoli
1 bunch asparagus
1 handful sugar snap peas
0.5 lemon
0.5 cup olive oil
salt
garlic powder
1 clove fresh garlic
nutritional yeast
white vinegar
1 head dill

Equipment

knifecutting boardlarge bowlpotcolanderlemon juicersalt shakerpepper millgraterspoon

Tips

This recipe can be made with any spring vegetable.
You can mix it with salad, mix it with rice, or add protein on top.
You can eat it with a chip for a snack, as an appetizer, side dish, or part of a meal.
Blanch the vegetables for just a minute to keep them crunchy.
Cool off the vegetables by running under water, instead of an ice bath, to avoid extra dishes.
Chop up the herbs fine, like your mom, for better smell and taste.
Don't worry about garlic smell on your hands - it's yummy!